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Vegan Lemon Curd Shortbread Cookies

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Indulge in the zesty delight of Vegan Lemon Curd Shortbread Cookies! These buttery, melt-in-your-mouth treats are perfect for any occasion, boasting a vibrant flavor and easy preparation.

Ingredients

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  • 1 cup all-purpose flour
  • 1/2 cup coconut oil, melted
  • 1/4 cup powdered sugar
  • 1/4 teaspoon salt
  • 1/2 teaspoon alcohol-free vanilla extract
  • 1/4 cup vegan lemon curd (store-bought or homemade)

Instructions

  1. Step 1: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. Step 2: In a mixing bowl, combine the melted coconut oil and powdered sugar, whisking until smooth and creamy.
  3. Step 3: Add in the alcohol-free vanilla extract and salt, mixing until well incorporated. Gradually add the flour, stirring until a dough forms.
  4. Step 4: Scoop out tablespoon-sized portions of the dough and roll them into balls. Place them on the prepared baking sheet and flatten each ball slightly.
  5. Step 5: Use your thumb or the back of a spoon to make a small indentation in the center of each cookie. Fill each indentation with a small amount of vegan lemon curd.
  6. Step 6: Bake in the preheated oven for about 12-15 minutes or until the edges are lightly golden. Allow to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

Notes

  • For optimal freshness, store your Vegan Lemon Curd Shortbread Cookies in an airtight container at room temperature for up to a week, or refrigerate them for longer shelf life. If you prefer a warm treat, gently reheat the cookies in a microwave for about 10-15 seconds or in a low oven (around 300°F) for a few minutes to restore their delightful texture. These cookies pair beautifully with a cup of herbal tea or can be served as a refreshing dessert alongside fresh berries for added flavor and color. For best results, ensure your coconut oil is just melted and not too hot when mixing, as this will create a smoother dough and prevent any separation of ingredients.

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